Company description

La Jetée is a lively, Provençal bistro from James Beard award winning chef and restaurateur Spike Gjerde (Woodberry Kitchen). Inspired by the culinary traditions and flavors of the South of France, Gjerde’s menu will highlight Chesapeake fish and shellfish and the vibrant, seasonal diversity of fruits and vegetables purchased directly from the region’s best regenerative farms.

The restaurant is the first from Spike Gjerde’s ecco/project, a new Baltimore food company dedicated to demonstrating the possibilities of supporting growers prioritizing soil and Chesapeake Bay health, while making dining out easy and joyful.

Our focus is on driving measurable economic value to local, regenerative growers– investing in delicious, healthy food; thriving farms that contribute to cleaner air, water, climate action, and a more resilient planet; plus a better, more vibrant Baltimore.

Job description

We are looking for a stellar beverage professional to drive a bar program at La Jetée featuring Spritzes, Pastis & French liqueurs, and a wine program heavy on the rosés, whites, and red Provence is known for. The right candidate is experienced in cocktail development, team management, and interested in making an impact on an agricultural economy.

The restaurant is an all-day full service operation, including a strong events arm. The ideal candidate has spent meaningful time working in independent restaurants and in leadership roles.

Responsibilities:

• Manage a bar program including creating menu items and upstreaming to Spike & management team, and maintaining compelling offerings across the menu.

• Be an ambassador for our approach to local sourcing. Delight guests and ensure each guest has an exceptional experience.

• Manage daily services including bar readiness, bar prep and organization, and nightly bar service execution. Impact sales by being the beverage expert in the dining room– sell wine at tables and help educate service team.

• Model and coach service mechanics behind the bar, empathetic service, and thoughtful touches according to established standards.

• Work closely with the General Manager and Executive Chef to hire, train, and recruit team members for each position in the restaurant.

• Provide performance management for team members as needed as well as in the moment corrective action.

• Ensure restaurant opens and closes according to established practices.

Success is not a flat line. Dream, imagine, and create a better guest experience. Use rigor and grit to make today better than yesterday, tomorrow better than today.

Qualifications:

• Ability to stand for 8-10 hour shifts and lift 50 pounds

'• Prior experience in restaurant FOH floor management

45 hour schedule including some closings and openings.

Benefits package to include Health/Dental/Vision, 401k, and parking discounts.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

October 31, 2025